This ricotta-stuffed french toast is a delicious, fabulous mess. I had never even heard of stuffing french toast with ricotta until last week, when I stumbled across an amazing picture of it on foodgawker. It looked so savory and sinful and, since I know how to make my own homemade vegan ricotta, was something that I had to try out. While this could be covered in a plain syrup or a chocolate drizzle and taste just fine, I decided to make a salted butterscotch sauce for it. The deep, buttery tones of butterscotch finished with a sprinkle of coarse sea salt complimented the savory and rich quality of the ricotta-stuffed french toast perfectly.
RICOTTA-STUFFED FRENCH TOAST WITH SALTED BUTTERSCOTCH SAUCE
Yield 4 servings
for the ricotta cheese
- One can of full-fat, good-quality coconut milk
- 1/2 tsp coconut vinegar
- 1/2 TB sugar
- 2/3 tsp salt
- 1 tsp agar powder
for the french toast
- Loaf of french or italian bread, sliced into 1-inch thick slabs and left out overnight to dry out
- 1 cup almond milk
- 1 cup coconut milk
- 3 TB chickpea flour
- 2 tsp Ener-G
for the salted butterscotch sauce
- 1/2 cup light brown sugar
- 2 TB almond milk
- 2 TB coconut oil
- 1 1/2 TB Earth Balance
- 1/4 tsp salt
- 1/4 tsp xantham gum (optional) If you don’t have xantham gum on hand for this, don’t buy it just for this recipe—without it, your butterscotch sauce will taste just fine—it will just be a little thinner
- Extra large-crystal salt, Earth Balance, powdered sugar and/or crushed nuts, for serving
- Place all of the ricotta cheese ingredients in a small saucepan over medium-low heat. Whisk and heat until a small boil occurs, then remove from the heat and transfer to a small and shallow glass pyrex. Cover and refrigerate overnight.
- When you are ready to prepare the french toast, combine the almond and coconut milk together in a large bowl. Add in the chickpea flour and Ener-G and whisk until well-combined.
- Cut a slit in one the side of each of the french toast slices—through the crust—about halfway down and dig out a little bit of the bread in the middle, making sure you do not slice all the way through.
- Then throw the bread into the almond/coconut milk mixture and allow to soak for about 20 minutes.
- To fry your french toast, heat a flat skillet over medium-high heat for about 7 minutes. While you are waiting for the pan to heat up, throw all of your butterscotch sauce ingredients into a small saucepan and heat over very low heat. Whisk every few minutes to combine and prevent scorching.
- Remove one of the soaked bread slices from the bowl, spoon in a generous amount of the ricotta cheese mixture, with a little extra spilling out. Spray the pan with a little cooking spray, then place the stuffed french toast on the skillet. Don’t touch it for about 5 minutes. Peek under one of the slices to check on browning—if it is a nice golden color, flip and saute the other side for about 5-7 minutes more.
- Serve immediately with the butterscotch glaze, powdered sugar and nuts. Top with the large crystal salt.